Prep 5 mins
Cook 20 mins
fast and easy to do when you get home from work we love eggplant
- 2 large firm eggplants
- 1 teaspoon olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried chili
- 4 garlic cloves, peeled and finely sliced
- 1 bunch fresh basil, stems finely chopped, leaves reserved
- 1 teaspoon white wine vinegar
- 2 (14 ounce) cansof good-quality chopped tomatoes or 2 cups chopped fresh tomatoes
- sea salt & freshly ground black pepper
- 1 lb dried spaghetti
- Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
- Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
- Give the eggplants a toss so the oil coats every single piece of the eggplant.
- Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
- When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
- Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
- Simmer for 10 to 15 minutes, then taste and correct the seasoning.
- Tear up half the basil leaves, add to the sauce, and toss around.
- Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
- Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
- Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.
How can spaghetti made with milk and/or eggs be vegan?
This was ok but didn't rock our socks. To any aspiring vegan chefs, I would recommend whipping up some tofu-basil ricotta to make this dish more true to its origins.
:) my mom loved this. so she bought me some new cookware as a thanks. :D so thanks! this is incredible!